Ming Tsai's Watercress-Artichoke Dip With Whole-Wheat Pita Chips

Everybody loves a good spinach artichoke dip, but Chef Ming Tsai puts a twist on the classic recipe by replacing the usual greens like spinach and kale for watercress! Not only is it a tasty substitute, but watercress contains health benefits that can also help prevent disease. Packed with anti-inflammatory properties and nutrients, this dip is heart-healthy and sure to please a crowd. Chef Tsai is also passionate about the cancer charity Family Reach. Learn more about the nonprofit organization and its mission.

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1 Large yellow onion or 4 shallots (sliced thin)
Grape-seed or canola oil for cooking
1 cup Finely chopped jarred artichokes
2 cups Blanched watercress
1 cup Mayonnaise
1/2 cup Shredded Gruyère
1/2 cup Breadcrumbs (like panko)
2 tbsp Extra-virgin olive oil

In a sauté pan, add 2 tablespoons of either grape-seed or canola oil and add onion or shallots. Keep heat on low and allow onion or shallots to caramelize. Set aside to cool. Once cool, finely dice.

In a large pot, heat water. Once boiling, add enough salt to make the water taste like salty seawater. Add the watercress and cook for 30 seconds to 1 minute. Strain and place immediately into a large bowl filled with ice water to shock. Once cooled, drain and dry the watercress. Separate the stems from the leaves and finely dice. Save 4-6 pieces of watercress whole for garnish.

In a large bowl, combine the onion, artichokes, watercress, mayonnaise, and Gruyère. Spoon into a skillet.

Preheat an oven to 350°F.

In a small bowl, combine the breadcrumbs and the extra-virgin olive oil. Top the skillet with the breadcrumb mixture and place in the oven for 20 minutes, or until hot and bubbly.

Serve with whole-wheat pita chips.